50/50 Fruit Cordial

I thought I'd include this recipe here as some of you have been asking for lemon and orange recipes. My grandma used to make this, but no one in my family seems to have the recipe. So I looked it up online and here's what came up -

Ingredients:3 cups of sugar1 tablespoon of citric acid1 tablespoon of tartaric acid3 large lemons3 large oranges2 1/2 pints of boiling water

Method:Put sugar and acids in a mixing bowl. Grate the rind of the fruit and add to the bowl.Squeeze juice from the fruit and add to the bowl.Pour boiling water over and stir until sugar is dissolved.Cool the mixture, strain and bottle.To serve mix 1 part cordial to 4 parts water.

Cappacino

Method:Add all the ingredients into a large, screw top jar. Tighten the lid on the jar and shake vigorously until doubled in volume and fluffy. Pour into 4 coffee cups. Top up with boiling water. Sprinkle top with cocoa and serve.

Chocolate Spoons

These little treats finish off a cup of coffee to perfection.

Buy a packet of plastic tea spoons ($2 for 50 from the $2 shops) and a block of chocolate. You can add flavourings if you like (orange, strawberry, almond, mint are all really nice and can be bought where you pick up chocolate making supplies). Melt the chocolate, add any flavourings if you are going to use them, and then just dip the bowl of the spoon into the chocolate. Hold it up so that the chocolate drips off, leaving a layer on the bowl of the spoon. Lay them on a foil-lined tray and refrigerate to set. Gather them into bundles of six; pop them into cellophane or paper bag and with the handles sticking out and tie closed with a pretty ribbon. They are really nice to use when you have a cup of coffee - they will flavour the coffee while you stir. Total cost is approximately $6 for 50 spoons - 12 cents per spoon!

Coffee Syrups

If you love good, flavoured coffee you are going to love these amazing coffee syrups. You've seen them at coffee shops and in boutiques and gourmet grocers and I'm betting you've almost choked at the price, I know I did.

Most syrups are based on a basic simple syrup - the one we all learned to make in Home Ec all those years ago, with flavourings added.

Basic Simple Syrup:1 c. water1 c. granulated sugar

Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.

Vanilla Syrup 1:Split one vanilla bean down the centre and add to the saucepan with the sugar and the water. Remove after the syrup has cooled. You can strain it to remove the little vanilla seeds but I leave them as they add flavour and colour to the syrup.

Raspberry Syrup:Add 1/2 up of fresh or frozen raspberries to the sugar and water. Following the recipe bring to a boil, mashing the raspberries in the pan to release the juice. After the syrup has cooled strain, then pour into sterilised bottles to store.

Coconut Syrup:Add 1/4 cup coconut cream to the water and sugar and continue to make the syrup. Shake well before adding to your coffee.

Caramel Syrup:Follow the simple syrup recipe above. Once syrup is removed from the heat, stir in 1/2 cup of caramel sauce. This syrup may separate in the fridge, shake well before using.​Peppermint Syrup:Add 2 teaspoons peppermint extract

Chocolate Syrup:Add 1 cup cocoa to the saucepan with the white sugar and water. Cook as directed. Remove from heat and add 2 teaspoons vanilla extract.

Hazelnut Syrup:Roast 150g blanched hazelnuts. Allow to cool and then crush with a rolling pin. Replace white sugar with 200g brown sugar and 2 tablespoons honey. Add to water and bring to boil, stirring until the brown sugar and the honey have dissolved. Add nuts. Bring mixture back to the boil. Keep the mixture boiling and continue to stir for 5 minutes. Reduce heat and allow to simmer until mixture has reduced by a third - approximately 10 - 15 minutes. Strain, cool and bottle.

Cordial!

I make lots of cordial every summer and it's much nicer than the bought stuff. I have lemon and orange trees and get grapefruit from a friend, so citrus cordial costs about $1 for nearly 2 litres, less than a quarter of the shop price.

Recipes are easy to find but this is mine:

Peel 4 medium lemons, or a mixture of citrus to about the same amount. You can grate it but it's hard work! Chop the peel and place in a 2 litre jug. Add juice of the peeled fruit, 1kilo sugar and 1 tablespoon citric acid. Pour on 3 cups boiling water and stir until the sugar is dissolved. Leave in the fridge until the next day, then strain to remove the peel and any pips. Pour into clean bottles and store in the fridge for about 4 weeks, and dilute 1:4 or standard cordial mix.

If I give this as a gift, I use a shredder to get some fancy curls of rind, pour half a cup of boiling water over them and leave to soften until the water cools, then put the shreds into the bottle, but it's not necessary.

Get a couple Latte Glasses or Latte Cups and use the powder with a little hot water. Make it organic by using all organic ingredients.

Instructions:1. In a mixing bowl, mix together the non dairy creamer, vanilla flavoured creamer, milk powder, instant tea, cinnamon, ginger powder, cardamom, cloves and sugar.2. In a food processor add 1 to 1 1/2 cups at a time and blend together until turns to fine powder.3. Store in an air tight container and will last up to 1 year.4. To make the Chai, simply use 2 to 3 tablespoons of the Chai tea into a mug and pour over hot water. Mix together and serve. You can also add as a finishing touch with some milk. Gives it an amazing flavour. If you do a web search you'll find powdered decaf tea.

Easy Peasy Iced Tea

Method;Into a large (1Litre) Pyrex jug place sugar and teabags.Carefully pour in boiling water to make 1 Litre,stirring to dissolve sugar. Allow teabags to steep 5 - 10 minutes, or until brew is to your taste.carefully remove hot teabags, allow tea to cool. When cool, place in fridge to chill. This Iced Tea is delicious served in tall glasses over ice blocks.Contributed by Maureen Prichard, 6th January 2017

Method:Combine peppercorns, smashed cardamom pods, cloves, ginger, vanilla bean and seeds and cinnamon stick with the water in a small pot. Bring to a boil then cover and simmer for five minutes. After five minutes, take off the stove (but keep covered) and let steep for 10 minutes, then add the tea and continue to steep for another two to five minutes. Pour tea through a fine mesh strainer (I use a sifter). This can now be refrigerated until required. To serve add milk (frothed is nicest) and sugar/honey. Warm up first if necessary.

Homemade Lemon Cordial

Method:Dissolve water in sugar over heat in a stock pot. Add citric acid and tartaric acid. Stir to ensure completely dissolved. Cool. Stir in juice and zest and bottle. Make up 1 part cordial to 2 parts cold water.

Homemade Lemon Cordial

Ingredients:6 lemons5 cups water1kg sugar30g citric acid

Method:Grate rind from 4 of the lemons and place in a saucepan with the water, sugar and acid. Bring to the boil. While waiting, juice all the lemons. Remove the sugar syrup from heat and add the juice. Allow to cool before bottling. If preferred, strain through a cloth to remove rind.

Note: This recipe is from my grandmother's recipe book. I converted the Imperial measurements to Metric back in the early '80s when I inherited the book.

Homemade Lemon Cordial

Method:Dissolve water in sugar over heat in a stock pot. Add citric acid and tartaric acid. Stir to ensure completely dissolved. Cool. Stir in juice and zest and bottle. Make up 1 part cordial to 2 parts cold water.

Iced Coffee

Approximate $ Savings: $5 per mix

We all love iced coffee too, and I got this recipe at a Tupperware party years ago. The original recipe was supposed to be stored in Tupperware in the fridge, but I use glass bottles and it keeps for ages in the pantry and makes fantastic Christmas presents if you buy fancy bottles at the $2 shop. This is my recipe:

Method:Put sugar and coffee in large saucepan, pour on 1/2 litre boiling water and heat gently, stirring until sugar dissolves, mixture should be thick and sticky. Add 1/2 litre cold water and vanilla essence. Bottle and label. The original recipe was 2oz coffee, 2lb sugar , 2 pints boiling water,1/2 jar vanilla and you had to boil, stirring for about 30 minutes until the mixture thickened. By cutting back on the amount of boiling water it's quicker to make and saves gas!! You need a big pan as sometimes when it comes to the boil it can boil over if you're not watching closely and leave a real sticky mess on the stove. This needs to be the thickness of topping , and makes a lovely refreshing drink in summer.

Lemonade Syrup

When my kids were little I would make this syrup and dilute with water to make cordial or soda to make Lemonade. Dissolve 2 cups of sugar into 2 cups boiling water and add 1-1/2 to 2 teaspoons citric acid. Stir to mix and taste for strength. Allow to cool and bottle. I kept mine in the fridge but if you've sterilized the bottles it should remain fine. Enjoy.

Lemon Cordial

Use equal measures of freshly squeezed lemon juice and sugar. Dissolve in a saucepan over low heat stirring constantly. Once dissolved increase heat until mixture gets bubbles around the sides of the saucepan. Remove from heat and add 1 teaspoon tartaric acid and one teaspoon of citric acid (both available in supermarket near the essences). Bottle while hot in sterilized bottles. To consume, dilute to taste with cold water or soda water. Refrigerate once opened.

Lemon and Ginger Healer

Method: Wash lemons and slice in half, placing them into a large pot filled with the water. Set on stove and warm up to a boil. Add ginger and honey once boiling and reduce to simmer for about an hour until 3/4 of the liquid remains. Mash lemons up whilst in pot to release all juice and the lemon oil from skin. Remove from heat and strain to your preferred consistency. This leaves you with a mix that you can store in the fridge for 2 weeks. Add about an inch of mix to a mug and top up with boiled water, you may vary this depending how strong you like it. I usually make this when anyone in our house is coming down with a cold or flu, works like a charm each time!

​Lemon and Lime Cordial

Method:Put sugar and acids in a mixing bowl. Grate the rind of the fruit and add to the bowl.Squeeze juice from the fruit and add to the bowl.Pour boiling water over and stir until sugar is dissolved.Cool the mixture, strain and bottle.To serve mix 1 part cordial to 4 parts water.

Lemonade

Method:Place the caster sugar in a saucepan with one cup water and stir over low heat until the sugar dissolves to make a simple syrup. Allow to cool. Stir in the lemon juice. To serve, top with chilled soda water. Adjust sugar if necessary.

Lemonade (with bubbles)

Method:Mix lemons, water,sugar and cider vinegar in a clean bucket. Stir to dissolve the sugar. Cover with a clean tea towel and leave to ferment for 48 hours. Strain through a jelly cloth (I use calico) and bottle. Leave for 10 days before drinking.

Note: My mother used to make this and bottle it in clean beer bottles. You can use clean, plastic 600ml soft drink bottles if you can't get beer bottles. Just be sure to screw the lid down as tight as you can. You can also buy bottles from homebrew shops if you like, but they are expensive so make sure you re-cycle them.

MOO Kaluha

Method:Bring the first two ingredients to the boil and simmer for 5 minutes, making sure the sugar is melted Cool for a few minutes then add the coffee. Slowly bring back to the boil then add the vodka and vanilla bean. Place every thing into a flagon/2Ltr bottle (it's best to put the sliced vanilla bean into the bottle first). Screw on lid tight and tip daily for 2 weeks. After two weeks, strain through muslin to remove the vanilla bean seeds. Pour into bottles. If you have a Kahlua bottle even better. They, the friends, will not be able to tell bought from home made. A quicker way/shortcut If you need it tomorrow: instead of the vanilla bean use a small bottle of vanilla essence. Put the whole lot into the fridge to cool and it can be used that day/next day, but it will taste homemade. If you take the time and do it as above there is no way people can tell the difference to the expensive bought Kahlua.

MOO Tia Maria

Method:Dissolve sugar nd coffee in hot water. Then add vanilla. Allow to cool. Add rum, then bottle. Allow to stand for one week before using (the longer the better, this becomes more "smooth" over time). Makes approximately 1 litre.

Mum's Lemon Drink

Method: Peel the 5 lemons with a vegetable peeler, keeping the lemon peel aside. Place the 1 cup of sugar in a stainless steel bowl, and dissolve with the 1 cup of boiling water. Whisk to dissolve sugar, when dissolved add lemon rind and let cool completely. Cut lemons in half, and squeeze all the juice out. When sugar solution is completely cold strain into larger bowl, add juice of lemons, and the 4 cups of cold water, stir or whisk to blend. Pour into a jug and chill. Very refreshing on a hot day. Drink undiluted with ice cubes. If too strong decrease lemons, if too weak add another lemon, according to taste. The lemon sugar solution may be made early in the morning and refrigerated, and finished in the afternoon. The oil from the rind comes out in the taste of the drink, nice on a hot day.

Oat Milk

Ingredients: 1 cup oats (any kind)4 cups water

Method: Place oats in a bowl and cover with hot water (not boiled). Soak in the fridge overnight. Drain and rinse the oats. Add 4 cups cold water to oats and blend. Strain pulp (pulp may be used in baking or porridge). Add a dessertspoonful of sugar and a sprinkle of salt, for taste if desired. Keep oat milk in fridge for about 5 days.

Orange or Tangelo Cordial

Use one cup of orange or tangelo juice to 3/4 cup of sugar. Dissolve in a saucepan over low heat stirring constantly. Once dissolved increase heat until mixture gets bubbles around the sides of the saucepan. Remove from heat and add 1 teaspoon tartaric acid and one teaspoon of citric acid (both available in supermarket near the essences). Bottle while hot in sterilized bottles. To consume, dilute to taste with cold water or soda water. Refrigerate once opened.

Overnight Ginger Beer

Method:Combine the water, sugar, lemon juice, ginger and yeast in a large bowl. Cover loosely with a tea towel and leave it overnight.

The next morning use a slotted spoon to skim off the scum that has risen to the surface of the yeast mixture. Use a funnel to pour the mixture into a 2 litre airtight plastic bottle (don't fill the bottle to the top). Tighten the lid. Place in the fridge to chill (the ginger beer must be kept well chilled).

Passionfruit Cordial

Method:Put sugar and water in saucepan. Bring to boil and boil for five minutes. Add passionfruit pulp and lemon juice. Bring to boil and boil again for 5 minutes. Strain the pips out and discard. Add the tartaric acid and stir well. Bottle in sterilised bottles. Same keeping and storage as above. It is unlikely this will go off as it will not last. If you want to make natural "Passiona", use soda water when diluting.

Party Punch

Method:Mix all together and chill. This makes up a large quantity of punch. I store it in a drink cooler so the kids can serve themselves before lunch. For lunch I pour it into glass jugs to have on the table. Float some grapes or slice strawberries in the top for a festive finish.

Raspberry Cordial

Method:Dissolve the sugar and citric acid in the boiling water in a large bowl. Place the raspberries in a blender or food processor and puree. Add the pureed raspberries, lemon juice and 1.5 litres of cold water to the sugar water mixture. Stir to combine. If you don't want the seeds in your cordial strain it before bottling.

To serve use one part cordial to four parts cold water or soda water or plain mineral water.

Rhubarb Champagne

Step 1. Wash rhubarb and lemon. Don't peel the lemon but slice it thinly. Cut the rhubarb into rough chunks.

Step 2. In a clean and sterilised bucket put the water, apple cider vinegar, sugar, rhubarb and lemon. Sit the bucket in a warm spot on your kitchen bench. Don't put a lid on the bucket, the mixture needs to gather the natural yeasts in the air to start the fermentation process. Leave for 48 hours (no longer or the rhubarb will sour the drink and it will be ruined). Step 3. On bottling day, wash and sterilise bottles and caps. I use recycled soft drink bottles that have been thoroughly washed and cleaned; you can use cleaned and sterilised wine or beer bottles and caps if you can get them.

Step 4. Strain the rhubarb champagne through a cheesecloth or Chux. Add the rhubarb and lemon to the compost or feed the scraps to your chickens if you have them. Bottle and cap the champagne. Store in a dark cupboard for up to 2 weeks.

The drink is ready in three days - two weeks, depending on how fizzy you like your drinks and of course the weather, it's ready earlier in summer than it is in winter. Chill well before serving.

Method:Place all ingredients in a large container, cover with cloth, leave for 2 days, then strain and bottle. You can drink straight away or leave for a few days. Place in refrigerator, pour into a glass - you can add lemonade, soda water, ice, vodka etc. Depending on the colour of your rhubarb the more pink in colour your drink. Its easy, quick and no cooking.Contributed by Judy Fisk, 19th December 2016

Simple Iced Tea

Method: Steep the two teabags in the boiling water for about 4 minutes. Pour into a jug with the cool water. Chop the lemon into wedges and pop in. Keep it in the fridge. It's best drunk within 24 hours.

Simple Lemon Cordial

When lemons are in abundance, or when neighbours offer lemons, we make a homemade lemon cordial/lemon juice. Only ingredients lemon and sugar. We juice the lemons and then mix one pint of lemon juice with one pound of sugar. Just keep stirring until the sugar is dissolved in the juice. To drink, mix your lemon juice/sugar concentrate with water on the ratio of one part juice with around 4 parts water. You can always add extra water. The mixed lemon/sugar concentrate will keep in the fridge for around a month and you just mix it with water as needed. Super refreshing on a warm day. If you want to bulk prepare the juice, freeze the juiced lemon juice BEFORE you add the sugar, then just defrost as needed, mix with sugar and you are good to go. We freeze the squeezed lemon juice in small containers or empty plastic bottles. Great use of lemons and very low cost thirst quenching drink! We always keep a mixed jug in the fridge.

Method:Finely grate the zest from the oranges and lemons. Cut the oranges and lemons in half and juice. Place the zest and juice in a bowl with the sugar and citric acid and add boiling water. Stir until the sugar dissolves.

Leave to stand until cool. then strain through a sieve and pour into sterilised bottles. Seal. Store in fridge after opening.

Strawberry Wine

Method:In a medium glass or ceramic bowl stir the wine and sugar until the sugar is dissolved. Add the hulled and halved strawberries, stir gently. Cover with a damp tea towel or cheesecloth. Refrigerate three days. Strain wine through a cheesecloth into a sterilized bottle with a tight fitting lid. A preserving bottle is ideal.

Note: This can be made using non-alcoholic wine if a non-alcoholic drink is desired.